Chicken and Broccoli Aglio e Olio

1 bunch broccoli, cut to about 1/2 to 1 inch heads or cubes of stalk
1 summer squash, cubed
1 lb ish pasta linguine, spaghetti, rotini it doesn't really matter
3 chicken breasts
1 t salt
1/2 t pepper
8 T olive oil, divided
8 cloves garlic, crushed and minced
1/2 t red pepper flakes
dried basil (or fresh if you have it)

Bring a large pot of salted water to a boil. Add broccoli and boil 2 minutes. Add summer squash and boil 1 more minute. Remove veggies with slotted spoon. Add pasta and cook according to package directions. While pasta is cooking season meat with salt and pepper. Sautee in olive oil until no longer pink. Add garlic and red pepper. Cook 1 more minute. Set aside. Drain pasta reserving 1 cup of the liquid. Add liquid and veggies to chicken and simmer. Add pasta and 1/2 t salt. Stir to combine. Drizzle with olive oil. Sprinkle with basil. Serve immediately.

Notes:This is SOOOOO yummy! Use whatever veggies you have on hand. Don't be afraid of the garlic. It is a little zippy. If you have kiddos that don't like spice, just omit the red pepper.

Pesto

2 Cups firmly packed basil leaves
3/4 cup parmesan cheese
3/4 cup olive oil
3 cloves garlic
1/4 cup pine nuts

Mix all ingredients in a blender, about three minutes, until smooth. Serve with hot pasta.

Hamburger Stroganoff

1 lb ground beef
1 small to medium onion, chopped
1 can cream of mushroom soup
1/2 cup milk
2 cups cooked noodles
2 T butter
1 t salt
1/4 t pepper
1/2 cup sour cream

Sautee onion in a small amount of olive. Add burger and brown. Drain meat, add soup, milk, noodles, butter, salt, and pepper. Simmer 10-15 minutes, covered. Uncover and simmer another 10 minutes. Remove from heat and add sour cream. Heat through, but do not boil. Serve

Creamy Chicken and Pasta

1 lb boneless chicken breast, cut
1 can cream of chicken soup
1 package vegetable pasta blend

Brown chicken, add soup, veggies, noodles and water. Cover and simmer until noodles and pasta are tender.

Variations: Use fresh vegetables (broccoli and carrot) and egg noodles. The egg noodles can either be cooked ahead of time or added raw. If using uncooked noodles increase water

Tomato Mozzarella Pasta

1 Box Penne Pasta
Cherry or Grape Tomatoes, cut into halves
Mozzarella Cheese, cubed
3 Tbls Olive Oil
1 Tsp Salt
2 Tsp Basil, fresh or dried

In a large bowl, combine olive oil, salt, basil, cheese and tomatoes
Cook pasta according to directions, drain and add to large bowl
Mix well and serve

Macaroni and Cheese

1/2-3/4 lb elbow macaroni
1 lb sharp cheddar cheese cubed (approx. 2 cups)
3 Tbs. Butter
2 Tbs. Flour
1/2 tsp. salt
pepper as desired
2 cups milk

Cook noodles according to package directions.
Melt butter on low heat. Add flour to make paste. Add salt and pepper. On high heat, slowly add milk a bit at a time. Stir constantly until think and bubbly. Add cheese, stir until melted. Remove from heat. Pour cheese sauce into greased baking dish (I use a pyrex bowl that is oven safe.) Add cooked noodles until there is just a little more cheese sauce than noodles. Bake at 350 for 35 minutes.

Variations:
Use 3 T olive oil instead of butter
Add 1-2 cups cubed ham
Top with Bread crumbs
Use fun shaped noodles
Use pepper jack cheese for a spicy kick

Galooey Goulash/Chop Suey

1 lb. elbow macaroni, cooked according to box instructions
1 small to medium onion, chopped
3 small cloves garlic, crushed and chopped
1 lb. hamburger
1 can tomato sauce or crushed tomatoes
basil
cayenne pepper
salt

While noodles are cooking, sautee onions and garlic until tender. Add hamburger and brown. Add tomato sauce and spices (salt, basil, cayenne pepper (go light on this.)) Simmer on low heat while waiting for noodles. Drain noodles and add to tomato mixture. Simmer until heated through. Top with parmasean cheese to serve.

Variations:
For a really fast, easy meal, omit onion, garlic and tomato sauce, and substitute pre-seasoned spaghetti sauce

Nutty Spaghetti

3/4 cup chicken broth
2/3 cup creamy peanut butter
5 Tbs. soy sauce divided
2 Tbs. vinegar
1 Tbs. olive oil
1 tsp. grated ginger
2 Tbs. cornstarch
1 lb.chicken breast cut into small pieces
4 tsp. vegetable (or olive) oil, divided
1 lb. spaghetti, cooked according to package directions
1 cucumber, peeled, cut in half lengthwise, and sliced
1 head broccoli, cut in small pieces and delicately steamed

In a bowl, whisk together chicken broth, peanut butter, 3 Tbs. soy sauce, vinegar, olive oil and ginger. In another bowl, combine cornstarch with remaining 2 Tbs. soy sauce, then toss with chicken pieces to coat. In a large non-stick skillet heat 2 tsp oil over high heat. Add half the chicken pieces and cook, stirring until cooked through. Remove from pan and repeat with remaining oil and chicken. In serving dish, toss noodles with sauce, cucumber, broccoli and chicken pieces. Can be served warm or chilled.

Variations:
Original recipe called for seasoned rice vinegar, Asian sesame oil and 1 1/2 cups shelled edamame, cooked according to package directions.
Dry ginger can be used if you don't have fresh ginger laying around.

Macaroni and Cheese Soup

2 Cans Chicken Broth
1 Package frozen carrots, broccoli, cauliflower
6 oz small shell noodles
1.5 cups milk
1.5 cups shredded cheddar cheese
2 Tbs. Flour

Bring broth to a boil. Add noodles and cook 5 minutes. Add veggies and cook additional 5 minutes. Pour milk into resealable container, add 2 Tbs. flour, shake to mix. Stir into pasta mixture. Cook and stir until thickened. Add cheese and cook until melted.

Variations:
2 Cups Water and 2 chicken bouillon cubes for canned broth
I use fresh vegetables and omit the cauliflower unless I have it around. Just cook until tender.
I ust whatever small noodle I have around
Use extra cheese if you want added punch